Sabudana Kheer recipe is a creamy Indian milk pudding made with tapioca pearls, milk, sugar, and cardamom. I love to add a few saffron strands to the kheer recipe. I prefer making this sago kheer using my Instant Pot. It get's ready in 20 minutes and is a crowd-pleaser. This sabudana kheer is more popular during the festival of Navratri. This recipe can be made and enjoyed during vrat/ upvas practiced in Hindu culture.
I was introduced to Sabudana kheer by a dear friend here in the US. My husband is from Tamil Nadu, and they often make tapioca pudding. While at my home, we only made sabudana khichdi and sabudana vada. I was blown away by how much I loved Sabudana Kheer in that first bite I took a decade ago. This recipe is creamy, nutty, and mildly sweet perfumed with hints of saffron and cardamom.
This sabudana kheer recipe is made in every part of the world. Sabudana kheer in English is Tapioca Pudding. And every culture makes a version of it! And I make this recipe using my Instant Pot, which makes it easy to make, hassle-free and gets ready in just under 15-20 minutes. It is the best! Buy my Instant Pot here.
Jump to:
- What is Sabudana Kheer?
- Why You'll Love This Recipe
- How to Make this Instant Pot Sabudana Kheer Vegan?
- You Might Also Know Sabudana Kheer As
- Ingredients to Make this Sago Kheer
- How to Make This Sabudana Kheer Recipe Using The Instant Pot
- Expert Tips To Make This Sabudana Kheer
- More Kheer Recipes From The Blog
- Serving Suggestion
- Storage Instructions
- More Recipes From The Blog
- Sabudana Kheer
What is Sabudana Kheer?
Sabudana in English means tapioca pearls. So sabudana kheer means tapioca pudding. You will love how easy it is to make this recipe, and how quickly it comes together. I think, in North India, this sago kheer recipe is made during upvas / vrat practiced during Navratri. I am making this Instant Pot Sabudana Kheer with milk, sugar, sabudana, cardamom, and saffron! Once the sago kheer is ready, I roast some nuts in ghee and add them to the creamy kheer. Traditionally, raisins and cashews are added to this recipe. However, my family is not a fan of raisins, so I am adding roughly chopped cashews, almonds, and pistachios.
I have also mentioned in the recipe card, how to make this kheer using the stovetop!
I like to enjoy this kheer chilled, and creamy. The nuts toasted in ghee add a beautiful crunch and nuttiness to this otherwise very creamy kheer.
The Instant Pot Kheer is a dump-and-ready version. We will be adding all the ingredients in the Inner pot of the Instant Pot and pressure cook it on low pressure. Believe me or not, this recipe needs only 10 minutes to cook in the Instant Pot!
Why You'll Love This Recipe
- This recipe is made using the Instant Pot
- It is a dump-and-ready recipe, where you put all your ingredients in the Instant pot, pressure cook, and the Instant Pot Sabudana Kheer.
- This recipe needs no attention from you, no stirring or worrying about milk sticking to the bottom of your pan.
- Creamy, nutty, and mildly sweet, it is a perfect recipe to make!
- I like how this recipe is naturally gluten-free!
- You can make this recipe vegan, instead of using whole milk, use coconut milk or almond milk! And toast your nuts using vegan ghee.
How to Make this Instant Pot Sabudana Kheer Vegan?
I love a delicious kheer made in coconut milk! It is my favorite way of making any kheer vegan. So for this recipe, you will need 2 cups of full-fat canned coconut milk, and 1 teaspoon of vegan ghee to make it vegan!
I also substitute castor sugar with coconut sugar or jaggery in this recipe to make it refined sugar-free. You can also add pureed dates to sweeten this recipe.
You Might Also Know Sabudana Kheer As
- Tapioca Pudding
- Sago Kheer
- Sabudana Payasam
- Javvarisi Payasam
- Chowari Payasam
Ingredients to Make this Sago Kheer
Sabudana - You will need half a cup of sabudana or tapioca pearls, which you'll have to soak in 1 cup of water for 30 minutes.
Whole Milk - I prefer to use whole milk in this recipe, but you can use 2% milk too. If you wish to make this recipe vegan, use 2 cups of canned coconut milk.
Sugar - We prefer very mildly sweet puddings hence, I am using ¼th cup of sugar, if you like more sweet, add an extra 1 to 2 tablespoons of sugar.
Saffron Strands - I like to add saffron strands for the beautiful color it gives this kheer recipe.
Cardamom Powder - Indian puddings without cardamom is a big no! So add cardamom powder!!!
Ghee - You will need a teaspoon of ghee to toast some nuts to add to the kheer.
Nuts - Traditionally, raisins are added, but I prefer to add roughly chopped cashews, almonds, and pistachios in this recipe.
Garnishes - You can garnish the kheer before serving with slivered pistachios and saffron strands!
How to Make This Sabudana Kheer Recipe Using The Instant Pot
Soak The Sabudana
Gently wash half a cup of tapioca pearls 2-3 times or until water runs clear.
I am soaking the sabudana in the metal insert of the instant pot directly. Now add 1 cup of water to the tapioca pearls and let them soak for a minimum of 30 minutes - up to overnight! You will notice the sabudana has fluffed up. This step is very important so please don't skip it.
Cook the Kheer
After 30 minutes, start the instant pot on Saute mode, and let the sabudana start to simmer for 2 minutes.
Now, add 2 cups of milk to the soaked sabudana in the Instant pot metal insert. Further, add ¼th cup of sugar and 5-6 strands of saffron. Give it a mix.
Close the instant pot lid, and make sure the pressure valve is in the sealing position.
Press Cancel. Press Pressure Cook. Manually Set the Pressure to Low Pressure, and adjust the cooking time to 10 minutes.
In the mean time, in a small frying pan, add 1 teaspoon of ghee. Add roughly chopped nuts.
I am using 2 tablespoons of roughly chopped cashews, almonds, and pistachios. Toast them until golden.
Keep a close eye on the nuts as they can burn easily.
Once the cooking time is done, wait for the pressure to release naturally for 5-6 minutes, and then do a quick pressure release.
Now add the cardamom powder, and toasted nuts. Mix it well.
Let the sabudana kheer come to room temperature.
You can enjoy the sabudana kheer warm or chilled, however, we love this kheer chilled, so I try to chill the kheer in the refrigerator for at least 2 hours before serving!
This sago kheer thickens as it cools, so if you don't like it thick and creamy, add some milk and adjust the sugar before serving.
You can garnish the kheer with slivered pistachios and saffron strands before serving.
Expert Tips To Make This Sabudana Kheer
- You cannot skip the step to soak the sabudana. I like to soak them for 2 hours, but if you are in a hurry, soaking them for 30 minutes works too! Just, don't skip soaking them.
- Soak the sabudana in the metal insert of the instant pot, I am saving you an extra dish to wash.
- You can make this recipe vegan by substituting milk with canned full-fat coconut milk, and ghee with vegan ghee.
- This recipe is naturally gluten-free, and you can make it refined sugar-free by using jaggery or dates puree. However, if you are adding jaggery, add it after the kheer is cooked, and warm to the touch. As jaggery can make the milk curdle.
- You can add any nuts of your choice. I like to roughly chop the nuts and toast them in ghee, as they become crunchy and earthy. You can add chopped nuts directly in the kheer, but toasting them in ghee is worth it.
- This sabudana kheer becomes thick and creamier as it cools down. If you don't prefer thick and creamy kheer, add some milk and adjust the sugar. Mix it well before serving.
More Kheer Recipes From The Blog
Serving Suggestion
This sabudana kheer can be enjoyed warm or chilled. However, my family prefers to enjoy this kheer chilled, so I try to chill this kheer in the refrigerator for at least 2 hours before serving.
If you are making this kheer recipe for Navratri, make it with my Sukhi Batata ni Bhaji recipe and Kuttu ki Puri.
Storage Instructions
You can store the leftover sabudana kheer in an air tight glass container in the refrigerator for 2-3 days. Adjust the consistency before enjoying.
More Recipes From The Blog
Sabudana Kheer
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- ½ Cup Tapioca Pearls Sabudana
- 1 Cup Water
- 2 Cups Whole Milk
- ¼ Cup Sugar If you like more sweet, add ¼ cup + 2 Tablespoons of sugar
- 5-6 Saffron Strands
- 1 Teaspoon Ghee
- 2 Tablespoon Nuts Roughly Chopped
- ¼ Teaspoon Cardamom Powder
Instructions
Soak the Sabudana
- Gently wash half a cup of tapioca pearls 2-3 times or until water runs clear.
- I am soaking the sabudana in the metal insert of the instant pot directly. Now add 1 cup of water to the tapioca pearls and let them soak for a minimum of 30 minutes - up to overnight!
- You will notice the sabudana has fluffed up. This step is very important so please don't skip it.
Cook the Saubudana Kheer - Instant Pot
- After 30 minutes, start the instant pot on Saute mode, and let the sabudana start to simmer for 2 minutes.
- Now, add 2 cups of milk to the soaked sabudana in the Instant pot metal insert. Further, add ¼th cup of sugar and 5-6 strands of saffron. Give it a mix.
- Close the instant pot lid, and make sure the pressure valve is in the sealing position.
- Press Cancel. Press Pressure Cook. Manually Set the Pressure to Low Pressure, and adjust the cooking time to 10 minutes.
- In the mean time, in a small frying pan, add 1 teaspoon of ghee. Add roughly chopped nuts.
- I am using 2 tablespoons of roughly chopped cashews, almonds, and pistachios. Toast them until golden.
- Keep a close eye on the nuts as they can burn easily.
- Once the cooking time is done, wait for the pressure to release naturally for 5-6 minutes, and then do a quick pressure release.
- Now add the cardamom powder, and toasted nuts. Mix it well.
- Let the sabudana kheer come to room temperature.
- You can enjoy the sabudana kheer warm or chilled, however, we love this kheer chilled, so I try to chill the kheer in the refrigerator for at least 2 hours before serving!
- This sago kheer thickens as it cools, so if you don't like it thick and creamy, add some milk and adjust the sugar before serving.
- You can garnish the kheer with slivered pistachios and saffron strands before serving.
Cook the Sabudana Kheer - Stovetop
- Add 1 tablespoon ghee in a heavy bottom pot. Roast the roughly chopped nuts, until golden brown.
- Take out the roasted nuts in a plate and set them aside.
- Add 2 cups of milk, and bring it to a boil. Stir frequently to make sure the milk doesn't stick to the bottom of the pan.
- Once the milk comes to a boil, add soaked sabudana (no need to drain the water), sugar , and saffron strands. Let it simmer on low and stir frequently.
- Simmer the sabudana kheer until it thickens.
- Once the sabudana kheer has thickened, add cardamom powder, toasted nuts, and turn off the flame.
- You can enjoy the sabudana kheer warm or chilled, however, we love this kheer chilled, so I try to chill the kheer in the refrigerator for at least 2 hours before serving!
- This sago kheer thickens as it cools, so if you don't like it thick and creamy, add some milk and adjust the sugar before serving.
- You can garnish the kheer with slivered pistachios and saffron strands before serving.
Notes
- You cannot skip the step to soak the sabudana. I like to soak them for 2 hours, but if you are in a hurry, soaking them for 30 minutes works too! Just, don't skip soaking them.
- Soak the sabudana in the metal insert of the instant pot, I am saving you an extra dish to wash.
- You can make this recipe vegan by substituting milk with canned full-fat coconut milk, and ghee with vegan ghee.
- This recipe is naturally gluten-free, and you can make it refined sugar-free by using jaggery or dates puree. However, if you are adding jaggery, add it after the kheer is cooked, and warm to the touch. As jaggery can make the milk curdle.
- You can add any nuts of your choice. I like to roughly chop the nuts and toast them in ghee, as they become crunchy and earthy. You can add chopped nuts directly in the kheer, but toasting them in ghee is worth it.
- This sabudana kheer becomes thick and creamier as it cools down. If you don't prefer thick and creamy kheer, add some milk and adjust the sugar. Mix it well before serving.
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